Make Middle Eastern Muhamarra and stir in and garnish with pom.seeds. As far as I'm concerned ,it's "the new hummous"( only better.) Eveyone asks for the recipe. Not only is it delicious and refreshing,most people have never had it and it's fun to make them guess what's in it. It's great on cooked meat,chicken, fish or spread on a sandwhich.

1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.

Pom seeds are the traditional garnish on chiles en nogada, made with roasted, unbattered poblano chiles stuffed with a group pork picadillo and topped with a creamy sauce made with pumpkin seed kernels and tomatillos. Delish!

The "en nogada" means "in walnuts", and is an autumn dish that coincides with the walnut harvest. It originated in Puebla as a dish for visiting royalty eons ago. The green poblano, the whitish creamy walnut sauce, and the red pomegranite seeds mimic the colors of the Mexican flag. Puebla in the fall is a wonderful place- dozens of restaurants trying to outdo each other with the best chiles en nogada!